4-6 chicken breasts (I use split breasts)
1 bag baby carrots
2-4 medium sized onions
3-4 medium red skinned potatoes
1/2 cup (1 stick) butter
canola oil
garlic powder
paprika
Montreal chicken spice
non-stick cooking spray (Pam)
large deep baking dish

Preheat oven to 350°F.

Spray the baking with PAM cooking spray. Rinse and dry the chicken breasts and place on the bottom of the pan.

Scrub potatoes with a brush, slice into wedges and place around the chicken breasts. Remove skin from onions and slice into wedges as well, break into smaller pieces and sprinkle on top of chicken and potatoes. Add in the baby carrots (you can also add some celery as well, but I find the carrots to be enough).

Add butter. Pour oil over entire dish. Finally add garlic powder, paprika and Montreal chicken spice all over the dish coating well.

If you dish has a lid, cover it. If not, cover with foil.

Bake at 350°F for approximately 45 to 60 minutes depending on thickness of chicken and potato wedges. Remove and stir up ingredients about 30 minutes into cooking time.

Serve with fresh garden salad or even add some brown rice on the side!

Serves 4 to 6.

Submitted by: Jennifer